Upside Down Sweet Onion Cornbread Baked in a Cast Iron Skillet

I just received this recipe from a Blog that I follow and I'm one of their administrators. This sounds delicious. We love Vidalia Onions and Cornbread. I've adapted the recipe to make it my own.



Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" Cast Iron Skillet

3 Vidalia Onions, slice two of them 1/4" slices and leave the slices intact. Roughly chop the third one.
4 TBS Onion
2 TBS Butter
2 TBS Vegetable Oil
1 1/2 C Cornmeal
1 C Flour
1 tsp Salt
1/3 C Granulated Sugar
1 TBS Baking Powder
4 Eggs, beaten.
16 oz. Small Curd Cottage Cheese


In the Cast Iron Skillet:
Butter
Oil
Heat in the oven, as it preheats, until the butter is melted.
Swirl the Butter and Oil to coat the skillet. Brush to coat the sides.

Add:
Onion Slices
Fit them all into the bottom of the pan.

In a medium mixing bowl:
Cornmeal
Flour
Sugar
Salt Baking Powder
Whisk well.

In large mixing bowl:
Eggs
Cottage Cheese
Whisk well.
Add:
Cornmeal mixture.
Stir by hand to combine well.
Fold in the Chopped Onion by hand.

Pour the Batter into the Skillet.
Bake 25 - 30 minutes.

Remove the Skillet to a rack to cool for 10 minutes.
Run a paring knife around the edge of the Skillet.
Place a large serving Skillet over the top of the Skillet and carefully invert the Cornbread onto the Skillet. The Onions on the bottom make a great presentation for serving.

Serve warm.

Enjoy!
Peace in the Kitchen!